Description
Beans Talasani is a simple and flavorful South Indian green beans stir fry that features tender green beans sautéed with aromatic garlic and spicy red chillies in coconut oil. This easy recipe takes about 35 minutes and yields a delicious side dish perfect to complement dal, rice, or chapatis.
Ingredients
Vegetables
- 1 pound green beans
- 4 whole red chillies
- 12 cloves garlic
Oils & Seasoning
- 2½ tablespoon coconut oil
- 1 teaspoon salt
Instructions
- Prepare the Green Beans: Take 1 pound of fresh green beans, properly wash and rinse them thoroughly, then strain out any excess water to prevent splattering during cooking.
- Chop the Beans: Cut off and discard the ends of the beans, then chop them into approximately 1-inch long pieces for even cooking.
- Heat the Oil: In a wide pan, add 2½ tablespoons of coconut oil and warm it gently over medium heat to infuse the oil with flavor.
- Roast the Garlic: Smash the 12 garlic cloves lightly using the side of a knife to release aroma, then add them to the hot oil and roast for 2 to 3 minutes on medium flame until they start to turn golden brown, enhancing their flavor.
- Add Red Chillies: Split the 4 whole red chillies in two and add them to the pan, roasting for about one minute to infuse their heat into the oil.
- Cook the Beans: Add the chopped green beans and 1 teaspoon salt to the pan, mixing everything well to combine the flavors.
- Simmer Covered: Cover the pan and cook the beans on medium flame for 10 minutes to soften, then reduce the flame to low and cook for an additional 20 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Final Texture: Once cooked, some beans may shrivel while others remain plump; this variety in texture adds to the dish’s charm and deliciousness.
- Serve: Serve the Beans Talasani warm as a side dish alongside dal and rice or as a flavorful sabzi with chapatis for a wholesome meal.
Notes
- Adjust the number of red chillies according to your preferred spice level.
- Using fresh coconut oil adds authentic flavor to the dish but you can substitute with any neutral oil if unavailable.
- Make sure to stir intermittently during cooking to prevent the beans from burning at the bottom.
- This dish pairs exceptionally well with simple Indian lentil dals and steamed rice or flatbreads like chapatis.
